Samphire eggs hollandaise + English muffins

Samphire has vibrant green stalks, a beautifully crisp texture and a saltiness that goes very well with eggs. It grows in summer abundance at Halen Môn, but is also available in fishmongers and many supermarkets, too. If you are gathering it yourself, wash very thoroughly before eating!

Although relatively simple, this dish has lots of elements, so it’s worth reading the recipe through before you begin. The hollandaise can be tricky splitting into scrambled eggs and butter if the water is too hot or you try to whisk in the butter too quickly but by adding a pinch of cornflour to the egg yolks you are more likely to succeed.

METHOD

1. To make the English muffins, mix the flour, yeast, salt and sugar together in a large bowl until combined. Make a well in the centre and pour in the melted butter, egg and milk, then use a wooden spoon to mix the wet ingredients into the dry until a rough dough forms. Transfer the mixture to a lightly floured work surface and knead for 8–10 minutes until the dough is smooth and elastic. Lightly oil another large bowl and put the dough into it. Cover with a clean tea towel and leave to rise at room temperature for 1–1. hours until the dough has risen and doubled in size.

2. Lightly dust a clean work surface with semolina and flour and place the dough in the centre. Dust a rolling pin with flour and roll the dough out until it is 2cm/.in thick. Dust a large baking sheet with semolina and flour and set aside.

3. Using a 9cm/3.in ring cutter, cut out eight rounds from the dough, bringing it back together and rolling it out again until all the dough is used up. Transfer to the prepared baking sheet, cover with a tea towel and leave to prove at room temperature for another 30 minutes.

4. Heat a large, non-stick, lidded frying pan over a medium-low heat. Arrange 3–4 muffins in the pan and cover with a lid. Cook for 5–7 minutes on each side until puffed up and browned. Transfer to a wire rack and repeat with the remaining muffins until they are all cooked.

5. Leave the muffins to cool on the wire rack. Once cool, the muffins can be frozen in an airtight container for up to three months.

6. Next, make the hollandaise. Place the egg yolks in a heatproof bowl and, using a balloon whisk, whisk in the mustard and vinegar. Melt thebutter gently in a saucepan until it just starts to bubble, then remove from the heat and transfer to a jug. Whisking constantly, slowly pour the butter into the egg yolk mixture in a thin, steady stream until all the butter is incorporated and the mixture is thick and glossy. Half-fill a saucepan with water and place over a medium heat until it comes to a simmer. Reduce the heat until the water is barely simmering, but still steaming, then set the yolk mixture over the pan of barely simmering water, making sure the base of the bowl doesn’t touch the water and cook, stirring constantly, for 5–7 minutes until the sauce has thickened to the consistency of custard. Taste and add a squeeze of lemon juice and black pepper (remembering the samphire will be salty). Pour the hollandaise into a warmed serving jug, cover and keep warm while you cook the samphire and eggs.

7. Bring a pan of water to the boil, add the samphire and boil for 4 minutes, or until tender. Drain and set aside. Line a plate with kitchen paper. Reduce the water in the pan to a gentle simmer, then use a wooden spoon to stir the water in a circular motion to create a whirlpool in the water. Pour in the vinegar, then crack in the eggs, two at a time, and simmer gently for 4 minutes, or until the whites are cooked and the outside of the yolks are just set. Using a slotted spoon, transfer the eggs to the lined plate to drain.

8. Use a serrated knife to cut the muffins in half, toasting each half if you prefer, before topping with one or two poached eggs, a quarter of the samphire and a generous spoon of the warm hollandaise. Season with black pepper and serve.

   RECIPE: Photography by Liz and Max Haarala Hamilton

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